Inside every person -- fit or on their way to fit, is a strong, motivated, determined Badass! Follow Cycling instructor and trainer Shannon Colavecchio down the road to a better, more Badass you.

Badass Eats

11/05/2012

I thought I had found Paleo Mecca when I discovered the versatile joy of spaghetti squash, which has been feeding my Italian genes lately with its delicious capellini-like strands.

But I recently learned how to turn cauliflower into rice - with a cheese grater as my "abracadabra wand." From there, chicken fried rice "hatched" in my kitchen! And at that moment, I swear I heard a cinematic overture for a split second. I had officially bought into the Paleo eating -- hook, line and coconut milk! The Paleo Cave Dwellers rejoiced like angels from on high!

This chicken fried rice contains zero actual rice. But here's my Badass CEO Guarantee: if I served it to you and didn't tell you otherwise, you would gobble up every bite and think you had just had some kick-ass fried (actual) rice. Then I would tell you, "Hey, that was actually made out of cauliflower." And you would be seriously confused, perhaps. Well, let me clear up the confusion!

Fact: There is no rice in Paleo eating. It is a grain. It causes digestive irritation. It's no good for those with inflammatory issues like arthritis, fibromyalgia, etc. So this can be kind of a bummer if you liked rice but go Paleo.

Fact: Cauliflower is an awesome palate for flavor. On its own, much like rice, it is kind of bland. But it quickly soaks up spices and flavors and is a great "bed" for housing stir-fries, chili, soup, you name it.

Fact: A single head of cauliflower, grated into "rice" granules, yields an awesomely massive amount of "rice." Yet the whole thing is maybe 150 calories and minimal carbs, sugar, fat. For someone like me who loves to eat, this volume eating for less calories is called #winning!

Fact: When you sautee onions and spices in coconut oil and then add the cauliflower "rice," in just 5 minutes it is transformed into an amazing side dish or entree base.

For this chicken fried rice, I simply added eggs, broccoli slaw, peppers and the appropriate spices (I used curry, some chili and red pepper, because I love curry and heat) plus chopped rotisserie chicken from Fresh Market. Then I whipped together a nutty coconut sauce for a Thai twist. So fast, so easy, so healthy. And it made enough to give me a few days of leftovers. Even better!

Curried Chicken Fried "Rice" with Thai Coconut-Almond Sauce

Ingredients

1 Whole head of cauliflower

2 Tbsp. coconut oil

1 Tbsp. minced ginger

1 Tbsp. curry powder

1/2 Tbsp. turmeric powder

1 tsp. chili powder

1 Tbsp. red pepper flakes

sea salt and black pepper

1/2 each red and green pepper, diced

1/2 small onion, diced

2 eggs

2 cups broccoli slaw

1 cup diced cooked chicken

Thai Sauce Ingredients

1/4 cup almond butter

3 Tbsp. lite coconut milk

1 tsp. apple cider vinegar

1 Tbsp. liquid aminos

Directions

1. "Rice" the cauliflower by grating it with the widest hole in a cheese grater.

2. Make the Thai sauce by whisking all ingredients together in a small bowl; set aside.

3. In a wok or large fry pan, heat coconut oil over high heat. Add the spices, onions and peppers and saute a few minutes until translucent.

4. Add in the eggs and let them fry, breaking them up as you would scrambled eggs.

5. Add the broccoli slaw and stir fry about 3-4 minutes.

6. Add the cauliflower rice and stir fry another 4-5 minutes.

7. Last, add the diced chicken and Thai sauce and stir fry until the whole dish is heated through.

11/01/2012

You know a brownie is pretty healthy if I am serving it up to my students after two challenging Halloween Eve cycling classes - one of them at 6 am!

And you know that brownie also happens to be really delicous when, after a bite or two, a few of them declare: 'I NEED this recipe!"

Well, I'm not one to deny the masses their healthy brownies, so here it is! They are gluten free, mostly paleo (primal, really), high in protein and fiber with a low glycemic index -- and fully tasty. Thanks to GNC Live Well for the awesome protein powder I used in these!!!

I actually combined and then added my own twist to two separate recipes I found for pumpkin protein brownies, one of them dubbed a "breakfast brownie."

2. Combine (I mixed by hand) all brownie ingredients except cacao/chocolate in a large bowl, mixing just until all ingredients are blended into a nice uniform batter. There might be a few clumps - all good. Just don't overmix. Fold in the cacao/chocolate.

3. Pour batter into the pan and bake 30-35 minutes or until batter comes away from sides of the pan and a knife inserted comes out clean. Cool.

4. For frosting, mix the protein powder and milk together, adding more or less milk to get to desired consistency. Spread over the brownies. Let it set, then cut and enjoy!

10/29/2012

In hindsight, I shouldn't have made chili this past weekend when the temps dropped here in north Florida, the first real cold front of the 2012 fall season.

See, my guy makes chili so good it should be patented, sold and enjoyed by the masses. But work has him very far away. Making chili on my own just made me miss him more, realizing I won't get any of his chili this fall or winter. #sigh.

The upside, though, is that it forced me to experiment a little with a chili recipe all my own. And the results were pretty damn good! Not as good as his, but that's kind of a given. Mine mixed spicy with sweet - ya' know, kinda like this girl's personality! Wink!

But seriously...Cocoa powder, cinnamon and butternut squash blended with spicy Italian sausage, grass-fed beef, red wine, chili powder, cumin, red pepper and cayenne pepper in my slow cooker for seven hours - resulting in a Paleo chili rich with complex, hearty flavor. I served it over spaghetti squash for a Paleo, gluten-free, and low-carb take on chili the way firemen like it. Sooooo good! Not to mention low in fat and high in protein!

And of course the best part is, I get to enjoy leftovers all week that get better with each bowl, as the flavors meld even more. Here's the recipe. I guarantee it will become a cold-weather favorite!

Cavegirl Eats' Badass Chili

Ingredients

1 lb. grass-fed beef

2 large links spicy Italian sausage, removed from casing

1 28-ounce can crushed tomatoes

1 8-ounce can tomato sauce

3/4 cup red wine

1 cup diced butternut squash (I had half-baked it ahead of time)

16 ounces mushrooms, sliced

1 each red and yellow bell pepper, diced

1 Tbsp coconut oil

2 Tbsp. pumpkin seed butter

1 shallot, diced

5 cloves garlic, minced

2 Tbsp. cumin

2 Tbsp. chili powder

1 Tbsp. cayenne pepper

1 Tbsp. red pepper flakes

2 Tbsp. cocoa powder

1 Tbsp. cinnamon

Sea salt, black pepper to taste

Directions

1. Saute the shallots, peppers, beef and sausage in the coconut oil over medium-high heat until tender and meat loses some of its pink. Drain off the fat.

2. Place meat, shallots and peppers in slow cooker. Add in all of the remaining ingredients. Blend together.

10/26/2012

A redhead and a blonde walk up to a local farm where an unshaven organic farmer plays guitar.

Insert punchlines as you see fit, but my recent foodie field trip to a local organic farm with fellow blogger and SweatPink Ambassador Tammy Means (GingerMantra founder) was no joke!

Unbeknownst to us until our visit, this 10-acre gem of a place called Orchard Pond Organics sits just a short drive from where we eat, live, work, and workout daily. They raise grass-fed beef that is supplied to several local restaurants regularly.

They grow an amazing variety of organic vegetables, from red okra to lime basil and spinach. They produce honey.

I bought their organic honey.
I cradled their massive sweet potatoes like a newborn baby. We walked the rows of crops, enjoying the pungent smell of lime basil and marveling at bright purple eggplants and red okra. We ate jambalaya cooked over an open fire in a big cauldron, like they used to way back when. We even picked okra -- which I promptly took home and stir-fried in coconut oil, pepper and sea salt for a dinner companion to my leftover Paleo chicken "fried rice." (recipe coming next week!)

And we walked away with information about joining the veggie co-op, where -- for starting at just $25 a week -- we can get all of these organic, locally grown veggies (and fruits and organic locally roasted coffee if we choose) for daily cooking and eating.

I share this because whether you are here in sunny Florida or thousands of miles from here, odds are you can find a similar organic or locally made offering in your community. I love Whole Foods and Trader Joe's and Earth Fare just as much as the next foodie. But I also loved eating that okra and knowing exactly where it grew, how it itched my fingers when I picked it, and how the soil felt under my shoes as I picked it.

I think it is important to get away from our busy rush-rush-rush lives once in awhile to remember - and discover - where our food comes from. I think we need to be more educated about how our food is grown, who grows it, and what they put on it. When one of the farm tour participants asked an Orchard Pond farmer what she does about pesky bugs on leafy greens, she replied, "We get in there and look for them and crush them with our fingers. And dish soap works, too." That's it. No pesticides. No Franken-sprays.

So here's my challenge to you: find something locally grown and raised where you live. Visit. Taste. Shop. Whole Foods and the like aren't going anywhere, which is a good thing! But it's also a good thing to visit the kind of farms that supply Whole Foods and other such stores.

Friday TREAT alert: I am happy to be a #PoweredbyBits Energy Bits Ambassador, starting this week! For you all, it means you can enter "badassfit" when you buy any bag of algae power "bits" and get 15% off. (Read about them here.) Enjoy!!!

Coming up: Chicken Fried "Rice," and Yoga Stretches to keep you sane, and limber, on those upcoming Holiday road trips!

10/24/2012

Admittedly, not "go chase after wild boar" adventurous. More like "try foods and food combos you never would have before" adventurous.

Cauliflower curry "chicken fried rice"? Check! (blog/recipe on that to come!)Delicious pumpkin bread with not an ounce of wheat flour or dairy? Check! Spaghetti squash with a pumpkin-tomato sauce? Get in this tummy!

And while I haven't abandoned pumpkin as my fave fall gourd - that would just be wrong and foolish - I am discovering a second love in my Paleo eating adventures this season: the butternut squash.

Yeah, I know...Butter-who?!? But trust the Cavegirl on this one.
Butternut squash is da bomb. And it is even more awesome when paired with chocolate. Go ahead, read back over that again. It is not a typo. Butternut squash + chocolate = a little taste of awesome on the tastebuds.

I recently tried this pairing two ways: hot and cold, liquid and pancake fluffiness. The butternut-chocolate smoothie was so good, and very similar to my fall pumpkin smoothie except it was heavier on the chocolate and the butternut squash lends a slightly different flavor than pumpkin. Ditto the chocolate squash pancakes, which I adapted from a basic Paleo pancake recipe by adding in squash just as I would pureed pumpkin.

Butternut squash is a lot like pumpkin in its culinary adaptability and high nutrition profile. In fact, you can substitute butternut squash for pumpkin in most recipes.

I am also embracing pumpkin's fall "cousin" for a few reasons:

One cup of butternut squash has just 80 calories that are basically fat free and very high in fiber.

One cup delivers almost half of daily vitamin C needs and more than 100% of daily recommended vitamin A (beta carotene). High beta-carotene levels help protect against age-related macular degeneration and some studies point to it for preventing breast cancer.

It is so versatile in the kitchen. It can be baked (at 350 degrees for about an hour) and then used as I did in pancakes and smoothies, or pureed into soups and chilis. You can also mash it or cube and roast it with seasonings that are sweet (cinnamon, honey, etc.) or savory (garlic, rosemary, sea salt, pepper, etc.)

For a quick dessert, I top a cup of baked butternut squash with cinnamon, a teaspoon of honey and almond butter or PB2 Powder and heat it in the microwave. Holy amaze-balls. Try it!

And the next time a chocolate craving hits, try one of these bad boy recipes below. They can be breakfast, lunch, workout fuel, or "breakfast for dinner"! (If you aren't sure where to get any of these ingredients, most health food stores have them or go online to Swansons. They have it all!)

Chocolate-Butternut Power Smoothie

Ingredients

1 cup chocolate unsweetened almond milk

1 scoop chocolate egg white protein powder (I used Jay Robb)

1/2 cup baked mashed butternut squash

1 Tbsp. cocoa powder

1 Tbsp. cinnamon

1 tsp. pumpkin pie spice

10-12 drops liquid stevia

1 Tbsp. chia seeds

1/8 tsp. each xanthan and guar gum (all-natural thickeners)

1/2 cup or so of Ice cubes

Directions: Mix all ingredients into a blender, Vitamix, etc. for about 2 minutes until it is thick and frothy like a milkshake! SO good:)

10/19/2012

When I was a little girl, I loved mornings with my Grandma. Always, they started with an Entenmann's loaf pound cake or a cinnamon crumble-topped coffee cake. My favorite was the cinnamon coffee cake. I saved the crumble top for last and savored every one. Somehow, it felt like we were doing something really special. Something I got to do only because I was with Grandma.

We were eating CAKE... for breakfast!

It made every bite just seem more delicious.

I recently perfected a pumpkin bread recipe that reminds me of those mornings with my Grandma. It is moist, delicious, topped with frosting and coconut sprinkles...and also happens to be Paleo. That, I declare, is a foodie win!

This is super easy and quick to make, a total crowd pleaser. Just ask my bootcamp students and co-workers, who got a taste of the leftovers! This sweet bread is just as tasty in the morning as it is for a mid-afternoon pick-me-up or dessert. And if anyone asks, "are you SURE you want a slice of that sweet bread" with the tone that says, I am judging you for eating sweets, here is what you can say:

"Yes, actually, I am sure I want this slice. Because this pumpkin bread is Badass. It is packed with protein, fiber, and healthy fats. So I'm going to stuff this into my mouth, and you can watch if you want. But I am not sharing!" #BOOM

Because, seriously, look at this decadence. You know you want some! The recipe is below, so give it a try!

Shannon's Cavegirl Pumpkin Bread

Dry Ingredients

1 cup almond meal

1/4 tsp. sea salt

1/2 tsp baking soda

2 Tbsp. cinnamon

1/2 tsp. cloves

2 tsp. nutmeg

1 tsp. pumpkin pie spice

Wet Ingredients

3 Tbsp. pumpkin seed butter **

1/2 cup canned or fresh-roasted pumpkin

2 Tbsp. honey or agave nectar

1 tsp. vanilla liquid stevia

3 eggs

Add-in

1 cup dried cranberries

You can also add chopped nuts, chopped apples, banana, etc.

Frosting ingredients

1 scoop Jay Robb vanilla egg white protein powder

1 Tbsp. Cinnamon

1/4 cup almond milk, unsweetened, give or take until you get desired consistency

09/21/2012

A native Floridian, I have always considered late September to be the cruelest time of the year.

See, in other states this is when the summer heat breaks and gives way to cool mornings and nights. The leaves begin their slow turn to brilliant shades. Everyone is talking about - and enjoying - hot chocolate and pumpkin lattes.

But in Florida, September is just midway through hurricane season. Sure, we might get a morning or two like we had this week when Mother Nature teases us with low humidity and mornings in the high 60s ...only to smack us with 90-degree, humid afternoons. The thought of drinking anything hot, even something as delicious as a pumpkin-flavored coffee, is about as appetizing as eating room-temperature tuna from a can as the latest hurricane blows through.

So what's a South Florida girl to do when she sees all these tweets about warm pumpkin this and hot pumpkin that? Well, make a cold pumpkin smoothie of course! I enjoyed this awesomeness-in-a-glass Thursday night after my second cycle class of the day, along with the new Pumpkin Paleo Krunch from Steve's Original. As a late-night mini meal, it was perfect refuel. Not to mention a party on my tastebuds!

I loved it so much, I had the smoothie again for pre-TRX class fuel this morning.

This is my new favorite smoothie for a few reasons:

It is so creamy and rich, you'd swear it was indulging. Yet it has just 250 calories, give or take, and is packed with protein, healthy fats, and amazing flavor.

The starring ingredient is pumpkin, which is packed with fiber and good carbs - perfect for my pre- or post-cycling fuel, especially on days when I teach two classes.

It can be enjoyed as breakfast, a mid-afternoon mini-meal, a late-night light "dinner" or just plain old dessert.

It takes all of 3 minutes to whip up.

It is Paleo-approved - delicious proof that eating this way can be tasty and easy.

So go ahead, enjoy this - whether you are in a place where fall has "bloomed," or here in sunny Florida, where there is no season besides hurricane season until after Nov. 30!

09/10/2012

Not just because my energy level is higher (as if that were even thought possible!), and not just because I feel lighter and less sugar-fiendish.

I am loving it because on the Paleo plan, I can eat breakfast for all three meals - including pancakes. Yep, that's right. Pancakes!

Saturday night, inspired by the awesome coconut pancake recipe I found via Blogilates (I heart the FitFluential network of amazing fellow bloggers) and my colleague's non-Paleo but healthy version, I decided that the rainy weekend called for an all-day-Sunday breakfast party.

It was delicious eats all day long, and it fueled by day of teaching Power Core and Badass Bootcamp at FSU's Doak Campbell Stadium. I say we only live once, so feel free to make this menu your own one day soon!

Mix all ingredients together (it will thicken as you stir and let it set for a couple of minutes).

Place dollops of the batter on skillet, heated to medium, and greased with coconut oil.

Flip after bottom turns golden brown, less than a minute. Let the second side turn golden.

Top with fresh berries or heat 1/2 cup crushed raspberries with a little honey in the microwave, making a berry sauce.

SO good, and filling! AND under 250 calories, plus over 15 grams of protein and less than 5 grams of fat!

Breakast 3: PALEO Egg Scramble

Ingredients ( This makes 1 big plate to finish the day, with lots of much needed protein after two back to back classes including bootcamp!)

1 egg, 2 egg whites

1 cup spinach

1/2 cup sliced portobella mushrooms

1/2 tomato, diced

1/5th avocado, diced

1 Tbsp. Nutritional Yeast (really good for you, and adds a cheesy flavor)

Sea salt and black pepper

1 Tsp. coconut oil

2 slices Julian's Bakery coconut Paleo Bread, toasted

Directions

Whisk the eggs together in a small bowl.

Heat a skillet with the coconut oil to medium-high heat.

Sautee the mushrooms until soft, then add the spinach, salt and pepper.

As it begins to wilt, add the eggs and scramble.

When the eggs are close to done, add in the chicken and tomatoes. Scramble a bit more, then serve, topping with the nutritional yeast.

Serve with a side of fresh berries or melon.

In between these meals, I had a couple of snacks including an apple with almond butter and a Steve's PaleoKit (more on that coming Thursday!) So, yeah. Eating #PALEO is awesome - especially when pancakes and eggs are in the mix!

Try for yourself this coming weekend!

PS: Congrats to readers Charlene and Katie, of the blog wishandwhimsy, who won the cookies and chocolate giveaway and will get a taste of Green&Black's Organics chocolate and The Protein Bakery cookies! Asked her favorite sweet treat, Katie gave us an awesome idea: "One of my favorite sweet treats is a
chocolate/banana/peanut butter protein smoothie, but the KEY is topping
them with a crushed up Adora Calcium Chocolate chew for even more
benefits." Bone-building brilliance in a smoothie glass! Thanks Katie, and enjoy the goodies:) And Charlene said she uses peanut butter to satisfy her sweet tooth but still give herself those awesome protein benefits. Yum!

09/07/2012

In my "day job" as PR maven, I am blessed to work with some very amazing people, in a truly amazing place. There are many reasons to love coming into work every day at Moore Communications Group -- kickball-and-beer happy hours, lunch visits from the state chef, "Flex" Fridays that let us leave a bit early on Fridays, a great Christmas vacation week, and more. Little surprise Florida Trend has named us a Best Place to Work three years in a row.

But also very high on that list of why MCG rocks is what I like to call "Nanette's MCG Kitchen." See, Nanette is one of those high-energy, awesome moms who somehow -- while juggling like 8,000 clients -- manages to make her kids an old school breakfast. I'm not talking cereal and milk. I am talking pancakes, scrambled eggs, waffles, etc. And because she thinks of us as her "big kids," she brings extras in for us on many mornings. Bonus!

But I give Nanette the bonus points because Nanette always finds a way to adapt traditional recipes into healthier versions. That makes me, as MCG's Wellness Coordinator, very happy! This week, she brought in whole wheat pancakes topped with fruit and a Greek yogurt "kiss" at the top. So awesome.

I recently went Paleo, so I didn't eat this batch, but word around the office is: Delicious!

So here is the non-Paleo but very healthy recipe to try out as you head into the weekend, and stay tuned for my stab at a Paleo version using almond meal!

1. Soft/partially melt butter. Whisk egg and yogurt together in the bottom of a medium/large bowl. (If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk.)

4. Stir dry ingredients into wet only until dry ingredients are moistened (a few lumps is just fine).

5. Heat skillet to medium. Melt a small amount of butter in the bottom and pour in a few pancakes, leaving space between each pancake.

6. Press desired fruit into the top of each pancake (blueberries, diced banana, etc.). Press fruit down into batter, or dollop a little batter over to cover the fruit. Cook to your liking and enjoy with a spoonful of fresh yogurt!

Coming up: A DIY shock-n-awe Bootcamp workout; a taste of Steve's Paleo Kits and Caveman Cookies; and top 5 ways to use pumpkin!

09/05/2012

Two weeks ago, I decided to up the ante on my "most of the time" clean eating and move to the PALEO eating plan.

This is the first of occasional posts related to my PALEO living, from great recipes to the inevitable frustrations (why can't the PALEO referees make an exception for hummus!?) mixed with victories (finding coconut bread that is PALEO-approved!). I also hope this can be a forum for "veteran PALEOs" to share ideas, thoughts, recipes, snack finds, etc.

First, a little PALEO 101!

What is PALEO eating?

In three words followed by a grunt, "Eat like caveman." Basically, if it could be hunted and gathered by our cave-dwelling ancestors, it is PALEO. If it was around before the Agricultural Revolution, it is PALEO.
Lean meat, fish, eggs, nuts and seeds, fruits, vegetables, and healthy oils (olive, coconut, avocado) are all part of PALEO eating. Starches, sugar, grains, legumes, dairy and alcohol are to be avoided.
The PALEO plan encourages nutrient-dense fresh fruits and veggies to replace dairy and grain products, which are less nutrient-dense.
PALEO followers also believe grains are legumes are irritating to the body's designed digestion, so basically they follow a gluten-free plan.

Why go PALEO?

My reasons for going PALEO are a few, ranging from the very basic Can I do it and stick to it? personal challenge to a desire to act in the most complete way on my belief that we put far too many foods and drinks into our bodies today that were never intended to be there. Beyond that, there are well-documented health benefits to eating this way, including:

Reduces inflammation, key for those with arthritis, fibromyalgia or other inflammatory disorders

Stabilizes blood sugar levels, thanks to the slow-digesting protein and slow-release carbs in the veggies and druits

Promotes weight loss and maintenance of a healthy weight. It's tough to have a calorie binge on fruits and veggies, thanks to the water and fiber content. Not so true when it comes to processed, calorie dense foods that can literally pack a few hundred calories into a few bites.

Meal 2, after workout: Handful of almonds with fruit or with roasted veggies OR a smoothie made with unsweeteened almond milk, fresh fruit, cocoa powder, cinnamon and ground flax plus a little bit of honey or stevia.

Meal 5, pre-workout/class 2: More nuts or PALEO-friendly beef or turkey jerky and small amount of fruit

Meal 6: More lean protein with veggies

Note: Flex Foods, a local meal delivery business operated by longtime fitness buffs and nutrition experts, has been awesome about adapting meals for my PALEO eating. Everything has been delicious and totally filling - and at $6 a meal including daily delivery, a bargain.
(See at right)

What about snacks?

I am learning there are a world of PALEO friendly products out there, beyond the "born PALEO" things like fruit, nuts, and jerky.
I am loving kale chips, which can also be made at home; as well as Go Raw's flax snacks line which is all nuts, seeds and spices baked into little snack "chips." Steve's Original also makes PALEO kits of trail mixes, jerky, etc. (a review on those to come)- though you can just as easily make them at home. I even found Paleo cookies!

What about alcohol?

I have had red wine (basically, fermented grapes) and vodka soda with lime (spirits like vodka are the product of grain fermentation, but the
distillation process eliminates residues from grains, making them gluten-free). But I have consumed these very much in moderation.

What about coffee?

I drink it black, with cinnamon and coconut milk. Cavemen probably didn't have it, but this is a non-negotiable item for me! :) #teamcoffee

What about cravings? Won't I miss all of the non-PALEO foods?

At first, it is an adjustment. But I cut out processed sugars even before PALEO, and I can promise you that after a week of keeping them out of your system, the cravings cease. Your tastebuds get "real" again, and the natural sweetness and flavors of real foods pop like never before. Also, there are lots of PALEO friendly 'dessert" recipes out there using honey, coconut flour, almond flour, etc. I even found a recipe for "hummus" using cauliflower instead of chickpeas. And when I want cereal with milk? There are ample "Paleo Crunch" non-grain granola recipes that I can enjoy with almond or coconut milk.

It's all about adapting, hunting out what works, and eating real! Will I use whey or soy protein sometimes? Will I fall off the wagon and eat ice cream? Sure, maybe, we are all human. Life happens. It's all good. But I am giving this PALEO thing a 110% effort, because that is how we Badasses do! #fistbump

If you have more PALEO questions, send them my way via the comments box or email at shannon@badasssfitness.net. In the meantime, some helpful links that have helped me along the way in these first couple of weeks!

Great PALEO Links: (Being a FitFluential Ambassador has helped immensely in pointing me to blogs, recipes and information, so thanks to my fellow Ambassadors for the help!)